Creole Croutons Recipe Foodcom

EMERIL LAGASSE'S CRETON

Steps:

• In a large saute pan, add the pork and cook until no longer pink, about 3 minutes.
• Add the onions and garlic, and cook for 1 minute.
• Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute.
• Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat.
• Reduce the heat to low, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 1 hour and 15 minutes.
• Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.
• Remove from the heat and adjust the seasoning, to taste.
• Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula.
• Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.
• Serve with thinly sliced French bread or toasted French bread croutons.

CREOLE SEASONED CROUTONS - AIR FRYER METHOD

Steps:

• Cut bread into bite sized pieces
• Place bread cubes into a bowl and sprinkle with creole seasoning. Stir.
• In a small pot, add butter and cook on low until butter is melted.
• Add cheese, onion powder and garlic powder.
• Continue cooking on low until mixture is smooth and creamy.
• Pour cheese mixture over bread cubes. and mix well.
• Spoon 1/4 - 1/2 of bread cubes into air fryer - single layer only.
• Cook at 200*F for 5 minutes.
• Remove basket from air fryer and stir bread cubes.
• Cook for an additional 5 minutes.
• Once baked and crunchy, remove from air fryer and repeat until all cubes are cooked.
• Serve immediately on salads or on top of casseroles.

OUTBACK CROUTONS

Steps:

• Cut bread into bite sized pieces -- melt butter until it looks like mayo.do not melt to a liquid.croutons will NOT turn out.
• Add garlic and seasoning to butter and blend well and set aside.
• Put bread on a cookie sheet and toast till golden brown.
• Be sure and let cool completely.
• Place butter mixture into a large bowl -- coat bread cubes gently --
• put croutons back on baking sheet and bake at 8-10 minutes.at 350*.
• Gently shake the pan to make sure all are browning correctly.

CREOLE ONION SOUP

Steps:

• In a soup pot, melt the butter over medium heat.
• Add the onions and cook until translucent. Add the flour and cook for 8 minutes, stirring constantly. (Be careful not to burn the flour).
• Add the chicken stock, milk and bay leaves and bring to a boil.
• Reduce down to medium heat and remove both bay leaves.
• Add the white wine, bring to a boil and stir on low speed with a hand mixer.
• While mixing, slowly add the cheddar cheese until dissolved.
• Reduce to low heat and cook for 20 minutes. Add salt and pepper to taste.
• Serve in a bowl with croutons, if desired.

MOM'S FRENCH CANADIAN CRETONS

Steps:

• On medium high heat brown pork and turkey in the oil and olive oil mix. Using this mix the meat cooks at a higher temperature without burning the oil. While browning add onions and minced garlic; once browned add garlic powder, cloves, cinnamon, and sage, cover the top of meat mixture with salt (I prefer seasalt or kosher) and same, twice around the pot with pepper (preferrably fresh ground). Mix the meat and seasonings and add in boiling water to meat mixture, enough to cover the top. Bring to boil, lower to simmer about 3hrs. or until water is reduced to almost nothing. approximately half way through cooking process adjust your mixture with alspice, no more than a teaspoon should be required. I go by taste. Now to properly adjust the mixture for spreading purposes add in enough bread crumbs to absorb the remaining liquid in the pot. Using a hand blender puree meat mixture. Divide into containers and let cool before freezing or putting in fridge. yeilds 3-4lbs. Enjoy!